Gluten Free Bread

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I love making this nut, seed & egg bread from a Jeanette Hyde recipe adapted from Danish Chef Thomas Rode

3 cups walnuts, roughly chopped

2 cups almonds (skin on), roughly chopped

2 cups mixed seeds: pumpkin, sunflower, flax

5 organic free-range eggs beaten

80ml extra virgin olive oil, plus extra for greasing

1 tsp sea salt

1 tsp of dried rosemary or a herb of your choice

What to do

Heat the oven to 160c. grease a loaf tin with olive oil. Mix the nuts, seeds together in a bowl. In another bowl mix together the eggs, oil and sea salt.

Stir the wet and dry ingredients together.

Transfer the mixture to the greased loaf tin and bake in the oven for 1 hour. Remove from the oven and leave to cool in the tine before cutting into slices.